Recipes
Broken biscuit cakes
You can keep these in the fridge for a week and in the freezer for three weeks
You can keep these in the fridge for a week and in the freezer for three weeks
(20 votes)
Cook: 2 Hours 20 Mins
Serves: 40
Price: 12p per serving
Nutritional Information
Each 30g serving contains
Energy
678kj
162kcal
678kj
162kcal
8%
Fat
11g
11g
High
16%
16%
Saturates
6.1g
6.1g
High
30%
30%
Sugars
8.8g
8.8g
High
10%
10%
Salt
0.14g
0.14g
Med
2%
2%
of your reference intake.
Typical energy values per 100g:
2260kj/540kcal
Typical energy values per 100g:
2260kj/540kcal
Ingredients
200g Asda Dark Chocolate (60% cocoa solids)
100g Asda Milk Chocolate
3 tbsp golden syrup
300g unsalted butter
300g digestive biscuits
75g glacé cherries, quartered
50g sultanas
100g flaked almonds, toasted
Method
1
Break the chocolate into squares and put in a large bowl with the golden syrup and butter. Stand over a pan of simmering water, making sure the base of the bowl doesn't touch the water. Leave until the chocolate has melted, stirring occasionally.
2
Remove the bowl from the pan. Put the biscuits in a large, clean freezer bag and bash with a rolling pin until broken into small pieces. Add to the chocolate mixture with the cherries, sultanas and almonds. Stir until well mixed.
3
Line a shallow cake tin or roasting tin (about 16cm by 32cm) with cling film. Put the chocolate mixture in the tin and level the top.
4
Chill for at least 2 hours. Cut into squares, then store in the fridge or freezer until ready to gift wrap.